Mean, Green Chili Verde!

November 10th, 2012 Black Dynamite

As I’ve stated before, we love chili! All kinds. I think it technically could be diagnosed as count chili-itis or something.I mean if Kate Upton was a bowl of chili ( not possible because even chili can’t look that good! ) we would probably already have a restraining order on us by now. Ha! That’s how much we’re obsessed! Well here is another great variation of one of our favorite foods. To top if off, this version has another thing we like which is lots of heat and spiciness!! Might want to up that restraining order from 50ft. to 100ft. ha. Chili Verde is a great variation that uses tomatillo’s, pork, and lots of peppers to create a great tasting, spicy concoction that’s great on a cold winter night. This is a general base recipe courtesy of Mike Lucas on foodnetwork.com that you can tweak to your liking, but it’s still great by itself, and that’s KickAss!! ( Note: this makes a LOT!)

Ingredients :

Olive oil

5 cups diced onion

1/2 cup chopped garlic

1/3 cup chopped serrano peppers

1/3 cup chopped jalapeno peppers

5 pounds cubed pork shoulder

1 quart chicken broth

15 to 20 Anaheim peppers ( or other peppers, I used Jamaican hots)

12 to 15 tomatillos

3 tablespoons garlic powder

1 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon Mexican oregano

1 teaspoon ground coriander

2 teaspoons salt

Method:

In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.

Meanwhile, place the Anaheim peppers on a sheet pan ( if using some other variety of pepper such as a Jamaican hot, you can roast them but you don’t have to peel the skin off of them).

Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.

Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender.